Turtle Ice Cream
Amanda Seamans
8
15 minutes
6 hours
Our Caramel Cream from Isigny is a ready-to-use semi-liquid caramel cream is smooth, versatile, and effortless to work with. Its supple texture makes it ideal for swirling into pastries, chocolates, and icings, and it's stable in both baking and freezing, making it perfect for frozen desserts like this no-churn turtle ice cream.
Ingredients
Equipment
- Stand or Handheld Mixer
Chocolate Swirl (Ganache)
- ½ C / 105 g Dark Chocolate Chips
- ½ C / 105 g Heavy Cream
Caramel Swirl
- ½ C / 105 g Caramel Cream
- 1 C / 120 g Chopped Pecans, Toasted
Ice Cream
- 1 14 oz Can / 397 g Sweetened Condensed Milk
- 2 and ½ tsps Vanilla Extract, High Quality
- 2 C / 455 g Heavy Cream, Cold
Directions
Chocolate Swirl
In a small saucepan, warm the heavy cream over medium heat until it just begins to steam—avoid boiling. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 5 minutes. Stir gently until the chocolate is fully melted and the mixture is smooth. Set aside to cool.
Caramel Swirl
Microwave the caramel in 5–10 second intervals until it’s fluid and pourable, but not hot. Set aside.
Ice Cream
In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and kosher salt. Stir until completely combined.
In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.
Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the whipped cream.
Assembly
In a 8 x 8 pan or a freezer safe container, spread ⅓ of the ice cream base evenly across the bottom.
Drizzle ⅓ of the caramel sauce and chocolate ganache over the ice cream, then sprinkle ⅓ of the pecans.
Repeat this layering process two more times, finishing with a drizzle of caramel sauce, chocolate ganache, and a sprinkle of pecans on top.